Dynamic growth models for L. monocytogenes during ripening in Camembert cheese

Population density curves for L. monocytogenes in Camembert cheese were obtained during ripening. The pH, moisture content, and the specific growth rate values for survival and growth data for each trial were used to develop and verify three levels of accuracy Camembert cheese Dynamic Models (CDMs) (location, region, and section-specific dynamic growth models). The location-specific dynamic growth model provided the most detailed information and had highest accuracy for the prediction of L. monocytogenes during ripening of Camembert cheese. Experimental data had a good fit with calculated values for the three levels of CDMs: (1) for location-specific dynamic growth model, the R² values for top center (TC), top surface (TS), center (C), bottom center (BC), and bottom surface (BS) regions were 0.92, 0.94, 0.91, 0.94, and 0.95, respectively. The standard error ranged from 0.19 to 0.24 log(CFU/g). (2) For region-specific dynamic growth model, the R² values for two regions were 0.93 (TS and C) and 0.94 (TC, BC, and BS), respectively. The standard errors were 0.19 and 0.22 log(CFU/g), respectively. (3) For section-specific dynamic growth model, the R² value was 0.93 with standard error of 0.27 log(CFU/g).     

Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk‐clotting properties and use in the manufacture of a Camembert‐type cheese

The aim of this study was to assess the coagulant properties of crude extract from cardoon flowers (CECF) as a replacement for the imported coagulants used in the local Algerian cheese factories. Optimal coagulation activity of the extract was observed at pH 5 and 60 °C with a CaCl₂ concentration of 0.02 M. The electrophoretic pattern revealed that the crude extract contains mainly cardosins A and B. The study of interactions involved in the formation of milk gel coagulated by CECF showed that hydrogen forces, hydrophobic interactions and calcium bridges contributed highly to the formation of milk gel. Camembert‐type cheese obtained by CECF was judged by trained panellists and was found to be in agreement with standard specifications. The present study highlights the possibility of using Algerian CECF as a promising plant coagulant in cheesemaking for the dairy industry.